Why does chocolate caress not only the soul, but also the mind and body?
Food of the goddesses
Chocoooooolate. A word that melts deliciously on the tongue. A word that warms, uplifts and soothes. A word for rainy, bundled-up days with a book in your lap.
This so-called “food of the gods” has held its place in the sun for generations (or rather civilizations; 1)—and no wonder. In the beginning was the Bean; the Cocoa Bean. And from it came its offspring: cocoa powder, hot cocoa, and the beloved bar of chocolate. But which compounds and benefits does this brown treat offer thanks to the cocoa beans of Theobroma cacao?
Our Mr. Cocoa Bean owes his dark, enticing personality and pleasantly bitter humor to a polyamory with multiple antioxidant polyphenols such as catechins, anthocyanins and proanthocyanidins. These groups of compounds are credited with most of the positive effects on cardio-metabolic, immune and mental health. However, polyphenol content varies from product to product and helps determine the quality of the final chocolate.
Whether polyphenol levels remain high depends on many factors: cocoa variety, water, air and soil quality, sustainable farming, and processing methods. Because polyphenols (together with theobromine) contribute bitterness, chocolate products are often processed to reduce it—but that inevitably lowers polyphenol content, by up to tenfold (2). If you’re after real quality and benefits—not a faded supermarket Easter bunny—reach for organically grown cocoa beans with controlled heavy metals, or non-alkalized dark chocolate.
What you’ll find in cocoa
Beyond polyphenols, cocoa beans contain many other bioactive compounds, for example:
- Phenylethylamine – a stimulatory neurotransmitter linked to good mood, infatuation and pleasure,
- Tryptophan – a precursor to serotonin,
- compounds with activity similar to anandamide (a calming brain endocannabinoid),
- methylxanthines: caffeine, theophylline, theobromine – abundant in cocoa beans and also present in cocoa powder, dark chocolate, green tea and maté (3).
Thanks to relatively low caffeine, chocolate acts as a gentler stimulant; this micro-dose of caffeine can suit slow caffeine metabolisers—those who get jittery hands, tummy issues or mental scatter from coffee.
Theobromine, like caffeine, wakes the mind yet tends not to overstimulate, and can even relax the body. When theobromine and caffeine are consumed together, they compete for adenosine receptors and temper each other’s effects—onset, peak and comedown are smoother. That “chococcino” is worth a try. If you’re hypersensitive to caffeine, consider even chocolate cautiously.
Minerals in cocoa
On top of this impressive cast, cocoa is rich in minerals (4):
- potassium, phosphorus, calcium, copper, iron, zinc, magnesium.
Mr. Cocoa Bean holds his own here—its calcium can rival cow’s milk, and it contains even more iron than foods like spinach or beef (5).
Choco-beneFITs & You
Cocoa beans and quality dark chocolate—in sensible amounts—are associated with benefits across body systems. In general, cocoa (ideally with theobromine around 100–300 mg—about one-third of a dark chocolate bar per day) is anti-inflammatory, neuroprotective, cardioprotective, and closely tied to nitric oxide (NO). Cocoa increases NO production and bioavailability, helping regulate blood pressure, clotting and vasodilation, and protecting against thrombosis (6).
These cocoa–NO dynamics, together with a little tryptophan and phenylethylamine, may also touch the sexual sphere—though the effect is likely psychological rather than physiological (7). NO is also central to male erection, so chocolate carries some aphrodisiac potential. Effects depend strongly on compound concentrations and the placebo effect—which we shouldn’t underestimate. Chocolate’s sensuality can get into your head. Also mind total intake: a full 100 g bar may correlate with more depressive symptoms and other downsides (8). Now, let’s peek under the lid at other studied benefits.
Chocolate influences our microbiome and immunity. It’s a prebiotic, meaning certain compounds are metabolised first by our gut “bacto-army”. From procyanidins (a polyphenol subgroup), microbes create phenolic acids that enter the liver, are processed and excreted. Our gut buddies like chocolate—and in return, this feeding shifts the species ratios in our “zoo” (increases bifidobacteria and lactobacilli; decreases clostridia). Chocolate also reduces plasma triacylglycerols and C-reactive protein, a marker of systemic inflammation (9). Polyphenols from chocolate, berries and vegetables have anti-inflammatory effects—a huge plus in an era of chronic stressors that drive inflammation, blunt focus and memory, contribute to disease (including depression) and accelerate ageing (10). Polyphenols for the win—and for longevity!
Moderate chocolate intake (no raiding the pantry for milk chocolate!) is, to me, a true heart matter—not only emotionally. It appears cardioprotective—linked with lower risk of myocardial infarction, stroke and coronary heart disease (11, 12, 13, 14).
Polyphenols and theobromine can also reduce risk of insulin resistance—and thus diabetes (11)—by improving glucose homeostasis (slowing carb digestion/absorption), enhancing insulin sensitivity, and preventing oxidative/inflammatory tissue damage (15, 16). Insulin’s job is to escort absorbed glucose from blood into tissues for energy; we need to remain insulin-sensitive. Keep your “insulin doorman” alert and nutrients will reach your cells—each small step boosting the comfort of belly, mind and body.
And I didn’t forget the mind! Dark chocolate supports cognitive function (17): studies suggest benefits for verbal and episodic memory, and in rodents it showed neuroprotection against Alzheimer’s disease (18, 19). Chocolate can also spur release of dopamine—our motivation-and-reward molecule—making tough mental work more inviting (or a tastier reward).
What fascinates me: polyphenols modulate sirtuin activity in preventing neurodegeneration—sirtuins are front-line anti-ageing proteins. They’re involved in many metabolic and signalling processes, including stress response, apoptosis, mitochondrial function, regeneration and neuroprotection. After poor sleep or a demanding cognitive task (which generates metabolic by-products in the brain), sirtuins—activated by an optimal dose of chocolate polyphenols—help you handle stress, protect neurons and repair damaged DNA via a hormetic effect (20; 21).
The magnesium in cocoa supports this sirtuin effect—supporting healthy cell division and vitality in neurons and beyond—helping you relax and regenerate physically and mentally.
Chocolate love called chocolate
At last, the chapter you’ve been waiting for (me too)! The synergistic duo of caffeine and theobromine most often reaches our bellies via green tea, cocoa beans, and—above all—quality dark chocolate. How do you judge chocolate quality, and what percentage gives the benefits above?
It’s probably clear that while white and milk chocolate can be favourite nerve-soothers, they won’t deliver many health benefits—thanks to high sugar and (for white chocolate) a lack of cocoa (22). I’m no tyrant—I ban no chocolate form; in the right amount and moment, each can bring what you want. My goal today is to point you to quality you can enjoy regularly, guilt-free, with positive effects.
So which chocolate are we talking about?
Dark chocolate over 75%—and for the brave, 90–99%. Eating dark chocolate (75%+) typically doesn’t spike blood sugar—a huge win-win; especially if you’re managing diabetes, strong sugar cravings, PCOS, or simply want to keep wrinkles at bay. (We’ll talk more about blood sugar another time!)
On the quest for the best, sniff out non-alkalized chocolate—these keep more bitterness and, with it, most beneficial compounds. The catch: manufacturers aren’t obliged to state alkalisation, so even we at Systers had to hunt to find non-alkalized bars. You can also “power-up” chocolate’s effects with add-ins. Which brings us to what our Systers team did:
We made our own chocolate!
BIOHACKED chocolate ♡
This lovingly crafted bar—born of our Czech project Systers.bio and Finnish brand KÄÄPÄ Mushrooms—is much more than a sweet after-lunch pause. It’s a functional superfood for body and brain, packed with health-promoting compounds (and our hearts—figuratively!).
On your tongue it sets off fireworks of flavour: first-class cocoa beans, gentle notes of coconut sugar, and the playful aroma of freeze-dried organic fruit—intense taste with original nutrients. Less obvious to your palate—but your body will feel it—is the power of adaptogenic mushrooms grown on sustainably harvested birch in Finnish forests.
Which thoughtful flavour + adaptogen combos will you find?
- BIO Chocolate Biohacker’s Dream 66% Chaga & Cherries with chaga—the “mushroom of the 21st century”… Savour it if you want to support your creative, brilliantly thinking inner genius.
- BIO Chocolate Biohacker’s Dream 77% Lion’s Mane & Blueberries with lion’s mane—the “mushroom of immortality”… Choose it to nurture a resilient, long, comfortable life and your archetype of the wise, healthy, naturally radiant witch.
We oversee production from the first mushroom spore to the final miracle in foil. KÄÄPÄ’s cultivation ensures maximum levels of active compounds; mushrooms are grown in certified organic Finnish forests with some of the world’s purest waters and air (UNESCO assessments). KÄÄPÄ uses cutting-edge ultrasound extraction to maximise actives and bioavailability. Independent labs verify bioactive levels and screen for heavy metals and microbiological risks.
We’re just as careful with our bean-to-bar chocolate. Enjoy it with a clear conscience and a good feeling. Cocoa beans are grown by Justiniano Suarez on his family eco-farm in Colombia, using only natural probiotics as fertiliser. He works responsibly, treats workers fairly and deeply respects the environment.
To preserve beneficial compounds, beans are sun-dried and roasted at temperatures below 120 °C. Fermentation—key for digestibility, bioavailability and flavour—is essential. There’s no alkalisation, so the goodness stays put.
Bringing this sweet wonder to life took us over a year—and we poured in great care. Now a skilful little treasure can rest in your palm, best enjoyed with love, passion and gratitude. Make it a relaxing ritual—let the last molecule melt on your tongue. Alone for deep calm and focus, with a best friend to share, with your mum for joy and health, or with a loved partner to strengthen trust and spark.
And as Mr. Cocoa Bean signs off: [ Enjoy every bite ♡ ]
References
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(2) García, Leonel & Mendoza-Hernández, Alma. (2020). Beneficial effects of cocoa and dark chocolate polyphenols on health. The FASEB Journal. 34. 1-1. 10.1096/fasebj.2020.34.s1.07187
(3) Septianti, E., Salengke, Langkong, J. (2020). Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation. IOP Conference Series: Earth and Environmental Science 575, 012009. doi:10.1088/1755-1315/575/1/012009
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(5) https://fdc.nal.usda.gov/index.html
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